Best 2 Green Gumbo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Green gumbo, also known as chicken and okra gumbo, is a Louisiana Creole dish that is bursting with bright, bold flavor. It is a thick, hearty stew that is made with a variety of vegetables, herbs, and spices, and is typically served over rice. The key to a great green gumbo is the use of fresh, high-quality ingredients, and the patience to let the flavors meld and develop. The result is a dish that is both comforting and complex, and that is sure to please everyone at the table.

Here are our top 2 tried and tested recipes!

BLACK-EYED PEA, PORK, AND MUSTARD GREEN GUMBO



Black-Eyed Pea, Pork, and Mustard Green Gumbo image

This is one of my favorite gumbos I make. The combination of ingredients may sound strange, but they go together so well and it is so delicious. Serve over warm white rice.

Provided by RFalgout

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h30m

Yield 24

Number Of Ingredients 24

1 (6 pound) pork butt, cut into cubes
salt and ground black pepper to taste
1 pinch ground thyme, or to taste
8 slices bacon, cut into 1-inch pieces
1 ½ pounds okra, sliced crosswise into 1/2-inch-wide pieces
3 pounds smoked sausage, sliced and halved
2 cups chopped onion
2 cups chopped bell pepper
2 cups chopped celery
2 tablespoons chopped garlic
1 gallon chicken stock, divided
1 (16 ounce) jar premade roux (such as Kary's®)
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground black pepper
1 ½ teaspoons file powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
4 bay leaves
1 pinch Creole seasoning (such as Slap Ya Mama®)
5 (15 ounce) cans black-eyed peas, undrained
4 (15 ounce) cans mustard greens, drained
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (16 ounce) package sliced fresh mushrooms

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season pork cubes with salt, pepper, and thyme to taste and place in a cast iron skillet.
  • Cook pork cubes in the preheated oven until cooked through, about 30 minutes. Transfer pork from skillet to a bowl, reserving drippings.
  • Cook and stir bacon in a 9-quart Dutch oven or heavy pot over medium heat until browned, 5 to 7 minutes. Remove bacon with a slotted spoon and place on a paper towel-lined plate, reserving bacon grease.
  • Cook and stir okra in the bacon grease over medium heat until lightly browned, about 5 minutes. Transfer okra to a bowl, reserving bacon grease. Cook and stir smoked sausage in bacon grease until browned, about 5 minutes. Add onion, bell pepper, celery, and garlic to sausage; cook and stir until softened, 5 to 10 minutes.
  • Stir 48 fluid ounces chicken stock into sausage mixture and bring to a simmer. Stir roux into broth mixture until dissolved and slightly thickened, 2 to 3 minutes. Slowly stir 48 fluid ounces chicken stock into thickened stock; bring back to a simmer.
  • Mix pork, pork drippings, bacon, chili powder, paprika, 2 teaspoons black pepper, file powder, rosemary, 1 teaspoon thyme, bay leaves, and Creole seasoning into thickened chicken stock; simmer, stirring often and skimming off fat, until flavors blend, about 1 hour.
  • Stir black-eyed peas, mustard greens, okra, diced tomatoes with green chile peppers, mushrooms, and remaining chicken stock into pork-stock mixture; simmer for 1 hour more.

Nutrition Facts : Calories 567.8 calories, Carbohydrate 35.7 g, Cholesterol 89.3 mg, Fat 32.2 g, Fiber 6.6 g, Protein 34.6 g, SaturatedFat 12 g, Sodium 2025.5 mg, Sugar 3.4 g

DANDELION GREEN GUMBO WITH GOOD THYME RICE



Dandelion Green Gumbo with Good Thyme Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

4 tablespoons extra-virgin olive oil, divided
1 cup white rice, such as Carolina brand
6 cups chicken or vegetable stock
4 to 5 sprigs fresh thyme
2 tablespoons butter
4 cloves garlic, finely chopped
3 to 4 ribs celery from the heart, chopped with greens
1 red bell pepper, chopped
1 large yellow onion, chopped
Salt and pepper
1 teaspoon sweet paprika, 1/3 palm full
1 bay leaf, fresh or dried
3 tablespoons all-purpose flour
1 bottle pale beer
3 to 6 teaspoons hot sauce (recommended: Frank's Red Hot) medium to spicy heat level
1 tablespoons Worcestershire sauce, eyeball it
1 (15-ounce) can petite diced, crushed or stewed tomatoes
4 to 5 cups, 2 bundles, dandelion greens, stemmed and chopped
1/4 teaspoon grated nutmeg
2 teaspoons lemon zest
2 scallions, finely chopped

Steps:

  • Heat a sauce pot over medium heat. Add 2 tablespoons extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 cups stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender.
  • Heat a soup pot over medium to medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pot. When butter melts into oil, add garlic, celery, bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste.
  • Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your gumbo.
  • Don't be afraid to experiment with different ingredients. There are many different ways to make gumbo, so feel free to add your own personal touch.
  • Be patient. Gumbo takes time to cook, so don't rush the process. The longer you cook it, the better the flavor will be.
  • Serve gumbo over rice. This is the traditional way to serve gumbo, and it's a delicious way to enjoy it.

Conclusion:

Gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables and meat, and it's also a perfect meal for a party or potluck. With so many different recipes to choose from, there's sure to be a gumbo recipe that everyone will love. So next time you're looking for a hearty and flavorful meal, give gumbo a try. You won't be disappointed!

Related Topics